Saint Brian’s Beer Battered Onion Rings

Beer battered onion rings, when done properly, should be crunchy on the outside, tender in the middle, and slightly sweet, as the acid has been cooked out of the vegetable. The onion itself should be hidden inside the fried batter, and the batter should neither slip off the onion at first bite, nor should it be overly thick. And when they are done correctly, onion rings can be a divine side.

The secret is in the batter. While any beer may do, I would recommend finding a microbrew that you like, preferably something local. Around here, that could be Victory Brewing, Sly Fox,Yards, Evil Genius (who, by the way, have some of the best names for their beer)…there’s just too many to list.

The other secret is making sure that the oil is hot enough, between 370-375 degrees F. If it’s too cool, it won’t cook the rings fast enough and you’ll end up with mushy rings. No es bueno.

Mix the cider vinegar and 2 cups of beer in a non-reactive bowl. Add the onion. Allow to marinate for 1 hour, no longer than 2 hours. Remove the onions, and pat dry.

Cooking

Combine the flour, cornstarch, baking powder, salt, and pepper in a large bowl.

Whisk in 3/4 of a cup of the beer until combined and slightly lumpy. Slowly whisk in the remaining 1.4 cup until the desired thickness is reached; the batter should fall off of the whisk in a steady stream.

Heat the oil to 370-375 degrees Fahrenheit.

Pour some flour in a separate bowl, and dredge the dry onions in the flour. This will give the batter something to stick to.

Add a third of the rings to the batter, and then carefully move the rings one at a time to the heated oil. BE careful not to crowd the rings, as they won't cook properly. Allow to fry for about 5 minutes, flipping once, until golden brown. Remove with a slotted spoon and allow to drain on a baking sheet with a paper towel. Remove any floating bits of batter, and continue to fry in small batches.

Serve on their own as a side, or with Saint Brian's Barbecue Sauces for dipping.